Peanut Butter Cookie Ice Cream Sandwiches

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Peanut Butter Cookie Ice Cream Sandwiches
Photo: Ngoc Minh Ngo
Hands On Time:
30 mins
Total Time:
2 hrs
Yield:
8 to 10 serves -

Ingredients

  • 1 ½ cups (3 sticks) unsalted butter, at room temperature

  • 2 cups rolled oats

  • 1 ½ cups brown sugar

  • ¾ cup smooth peanut butter

  • 1 teaspoon vanilla extract

  • 2 ½ cups all-purpose flour

  • 2 pints vanilla ice cream

Directions

  1. In a large saucepan, over medium heat, melt ½ cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool.

  2. Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes.

  3. Heat oven to 375° F. Form 16 to 20 large cookies, using about ¼ cup of dough for each. Place on parchment-or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork.

  4. Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling.

  5. Sandwich about 1/3 cup of the ice cream between 2 cookies. Serve immediately, or wrap in plastic and freeze.

Nutrition Facts (per serving)

843 Calories
49g Fat
92g Carbs
14mg Protein
Nutrition Facts
Calories 843
% Daily Value *
Total Fat 49g 63%
Saturated Fat 26g 130%
Cholesterol 106mg 35%
Sodium 165mg 7%
Total Carbohydrate 92g 33%
Protein 14g
Calcium 138mg 11%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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